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Street Corn Chicken Rice Bowl

A quick and flavorful bowl combining marinated chicken, sweet corn, and creamy sauce over rice, perfect for busy nights.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces For quicker cooking.
  • 1 tablespoon lime juice Freshly squeezed for best flavor.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 teaspoon smoked paprika Adds smokiness.
  • 1 tablespoon olive oil Helps in marinating.
  • 1 teaspoon hot sauce Optional for heat.
Bowl Components
  • 2 cups cooked white or brown rice Or microwave rice pouches.
  • 1 cup corn (frozen, canned, or leftover) Use whatever is available.
  • 1/2 cup mayo For the creamy sauce.
  • 1/4 cup sour cream Adds tanginess.
  • 1 tablespoon lime juice Brings freshness.
  • 1 teaspoon chili powder For flavor in the sauce.
  • 1/2 cup crumbled cotija cheese Or substitute with feta or cheddar.
  • 1/4 cup chopped cilantro Optional for garnish.
  • 1 lime lime wedges For additional drizzle.
  • 1 jalapeño sliced jalapeños Optional for extra heat.
Toppings
  • 1 avocado chopped avocado For creaminess.
  • 1/2 cup sliced radish Adds crunch.
  • 1/2 cup pickled onions For tang.
  • 1 cup crushed tortilla chips For a crunchy finish.
  • to taste Tajín or hot sauce For seasoning.

Method
 

Preparing the Marinade
  1. In a mixing bowl, combine lime juice, garlic, smoked paprika, olive oil, and hot sauce.
  2. Add the bite-sized chicken pieces to the marinade, ensuring they're well coated. Let marinate for at least 10 to 30 minutes.
Cooking Components
  1. Cook the rice according to package instructions while the chicken marinates.
  2. In a nonstick skillet, cook the marinated chicken over medium heat until golden brown and fully cooked, then transfer to a plate.
  3. In the same skillet, add the corn and let it cook for a few minutes until it's sizzling and heated through.
Making the Sauce
  1. In a bowl, mix mayo, sour cream, lime juice, and chili powder to create the sauce.
Assembling the Bowl
  1. In each serving bowl, start with a base of rice.
  2. Top with the cooked chicken and corn.
  3. Drizzle the sauce over everything, and sprinkle with cotija cheese and cilantro.
  4. Add lime wedges and jalapeños if desired.

Notes

Store leftovers in the fridge for two to three days, keeping the sauce separate. You can meal prep components in advance for easy assembly at mealtime. This dish is flexible; feel free to swap ingredients based on preference or availability.